Mexican-Style Chicken Soup With Queso Fresco

For a soup course, try this dish from Chef Bernard Laskowski, of Park Grill in Chicago. It’s topped with queso fresco,
a soft, moist, fine-grained cheese. It crumbles readily, and is frequently used as a topping or filling in cooked dishes like enchiladas, refried beans, salads, soups, tostadas and taco salads. (Learn more about queso fresco and other Hispanic cheeses).

Yields 12 to 16 servings.

Ingredients

Chicken Stock

1 gallon cold water (or enough to entirely cover chicken bones)

2 cups white wine

3 to 4 pounds chicken bones, rinsed

2 Spanish onions, peeled and halved

3 large carrots, peeled and chopped

4 celery stalks, chopped

1 tablespoon whole black peppercorns

2 whole garlic cloves, peeled

5 sprigs cilantro

5 sprigs parsley

1 whole jalapeño

1 whole bay leaf

Even if you don’t make Mexican chicken soup, you can try the crumbly goodness of queso fresco atop your own recipe.

Chicken Soup

Salt and freshly ground pepper to taste

4 Roma tomatoes, blanched, peeled and chopped

1 Spanish onion, finely diced

2 carrots, finely diced

2 celery stalks, finely diced

4 boneless skinless chicken breasts, grilled and finely diced

Garnish

8 small corn tortillas, thinly sliced and fried

8 sprigs cilantro, chopped

12 ounces queso fresco, crumbled

4 limes, cut into quarters

Preparation

Chicken Stock

Combine all ingredients in a large stockpot and bring to a boil.

Reduce heat and simmer for 2 hours, periodically skimming the foam from the stock.

Strain the stock and return to a clean stockpot.

Chicken Soup

Season stock with salt and pepper. Add vegetables and bring to a simmer. Cook until all vegetables are fork-tender.

Add chicken to soup and return to a simmer (do not boil) for 10 minutes.

For service, transfer soup to serving bowls. Top each bowl with tortilla strips, cilantro sprigs and queso fresco. Serve lime wedges on rim of bowl.